The glazed carrot cake is the softest cake I’ve ever eaten (after the American cake). Simple, indulgent and very tender with carrots and almonds in the batter and a creamy frosting that’s just sweet enough, it’s perfect for brunch or tea time. The glazed carrot cake is the classic American bakery-style cake: try it! I promise it will be impossible to have only one slice!
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 8 Servings
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 2/3 cups carrots
- 0.5 oz almonds with skin
- 3 1/2 tbsp water
- 4 eggs (210 grams (about 7.4 oz))
- 1 cup + 1 tbsp granulated sugar
- 10 tbsp rice oil
- 1 tsp vanilla extract
- 2 3/8 cups 00 flour (all-purpose flour)
- 1 sachet baking powder (about 4 tsp)
- 1 unwaxed orange (zest, grated)
- 1 cup mascarpone (about 8.8 oz)
- 1 1/3 cups powdered sugar
Tools
- 1 Food processor
- 1 Stand mixer Kitchen Aid Artisan
- 1 Grater Microplane
- 1 Spatula
- 1 Pan 10 1/4 inches
- 1 Bowl
Steps
Preheat the oven to 356 °F.
Weigh the carrots (about 2 2/3 cups), trim the ends, peel and then cut into cubes. Transfer them to a food processor, add the 3 1/2 tablespoons of water and the almonds with skin (about 0.5 oz). Blend everything until you obtain a fine mixture. In the bowl of the stand mixer beat the eggs with the sugar (about 1 cup + 1 tbsp) until pale and frothy. Add the rice oil (about 10 tbsp) and the vanilla extract. Mix to combine the ingredients. Prepare the flour (2 3/8 cups), grate in the zest of the unwaxed orange and add the sifted baking powder. Mix the dry ingredients well and then add them to the beaten eggs in two additions until you get a smooth, homogeneous batter. Finally add the blended carrots, folding them in gently with a spatula so as not to deflate the batter. Line a 26 cm (10 1/4 in) pan with parchment paper or butter and flour it, pour the batter in and bake the cake for 45 minutes. If the surface starts to brown too much, cover the cake with a sheet of aluminum foil. Let the cake cool and meanwhile prepare the frosting. In a bowl work the mascarpone with the powdered sugar until the frosting is smooth and lump-free. Transfer the cake to the serving plate and cover it with the frosting starting from the center, spreading it evenly and letting it drip a little over the edge. If desired, decorate the cake with grated orange zest and some almonds (whole or chopped, as you prefer).
Notes
Source of the recipe adapted in the quantities for my pan: “Dear diary“.
